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Recipes
Brown Butter Oatmeal Chunk Cookies
By tulawdog
Heat a small saucepan over medium-low heat and add butter
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup loosely packed brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/4 cup all-purpose flour
- 3/4 cups rolled oats
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1 cup chocolate chunks
- optional: 1- 2 tablespoons milk, if dough is crumbly
Pizza Dough - Epi
By tulawdog
Whisk together yeast, 2 tablespoons flour, and 1/2 cup warm water in a measuring cup and let stand until mixture de...
- 2 * 2 (1/4-ounces) packages active dry yeast
- 4 1/2 to 5 1/2 * 4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting
- 2 * 2 cups warm water (105–115&Deg;F), divided
- 2 * 2 teaspoons salt
Mini Shells and Cheese Ramekins
By tulawdog
1. Preheat oven to 375 degrees F and lightly grease two 6-ounce ramekins with butter or cooking spray
- Yield: two 6-ounce or one 10-ounce ramekin(s)
- • 2.5 ounces mini shells pasta
- • 1 Tablespoon unsalted butter
- • 1/8 teaspoon all-purpose flour
- • 1/4 cup skim milk
- • 1/2 teaspoon ground mustard
- • 1/4 teaspoon salt
- • dash of cayenne pepper
- • ground black pepper, to taste
- • 2 ounces (about 1/2 cup) shredded mild or sharp cheddar cheese
- • 2 Tablespoons shredded Parmesan cheese
- • 1.5 Tablespoons shredded Parmesan cheese, divided (for topping)
Pasta with Asparagus and Pecorino
By tulawdog
1. Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting addition...
- 8 ounces uncooked penne pasta
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 2 1/2 cups (1-inch) slices asparagus (about 1 pound)
- 1 cup fat-free, lower-sodium chicken broth (substitute vegetable stock for vegetarian option)
- 1 tablespoon grated lemon rind
- 1 garlic clove, minced
- 1/4 cup (1 ounce) grated fresh pecorino Romano cheese
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons shaved fresh pecorino Romano cheese
Shanghainese Lion's Head Meatballs
By tulawdog
Combine everything but the eggs, starch, and bok choy together in a large bowl and mash vigorously until well-blend...
- 1 pound ground pork
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 tablespoon shaoxing cooking wine, mirin, or sake
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 green onion, chopped finely
- 1 teaspoon minced ginger
- 2 to 3 cloves of garlic, minced
- 3 large eggs, beaten (2 if you want firmer meatballs)
- 1/4 cup green bean starch (if unavailable, cornstarch will work just fine)
- 1 pound bok choy, stems trimmed but otherwise intact
Al Forno's Penne with Tomato, Cream & Five Cheeses
By tulawdog
Heat oven to 500 degrees F
- 2 2
- cups heavy cream
- 1 1
- cup chopped canned tomatoes in heavy puree
- 1/2 1/2
- cup freshly grated pecorino Romano cheese, (1 1/2 ounces)
- 1/2 1/2
- cup coarsely shredded (1 1/2 ounces) Fontina cheese
- 1/4 1/4
- cup crumbled Gorgonzola cheese, (1 1/2 ounces)
- 2 2
- tablespoons ricotta cheese
- 1/4 1/4
- pound thinly sliced mozzarella cheese
- 3/4 3/4
- teaspoons kosher salt, plus more for pasta water
- 6 6
- fresh basil leaves, coarsely chopped
- 1 1
- pound penne rigate or conchiglie rigate
- 4 4
- tablespoons (1/2 stick) unsalted butter, sliced thinly
Orecchiette Pasta with Chicken in a Creamy Rosemary Lemon Sauce
By tulawdog
Heat the olive oil and minced garlic in a large skillet over medium heat
- 3 Garlic Cloves, minced
- 1 Large Chicken Breast, cut into 1-inch cubes
- Juice from 1 Lemon
- 1 and 1/2 Cups Dry Orecchiette Pasta
- 2/3 Cup Milk
- 1/3 Cup Chicken Broth
- 1/4 Cup Olive Oil
- 1 Tablespoon Goat Cheese
- 1 Tablespoon Flour
- 1 Tablespoon Grated Parmesan, Asiago, or Romano cheese (I used a blend of the three I got at Trader Joe's)
- 2 Teaspoons Fresh Rosemary, chopped
- 1/2 Teaspoon Grated Lemon Rind
- 1/2 Teaspoon Salt
- Water (for preparing the orecchiette)
CRISPY SLOW COOKER CARNITAS
By tulawdog
Heat oil in a large skillet over high heat
- 1 Tbsp. canola or vegetable oil
- 1 (4-5 lb.) lean boneless pork roast, excess fat trimmed, cut into 3-inch chunks
- 8 oz. beer
- 1 large white onion, diced
- 4 cloves garlic, minced
- 1 Tbsp. chipotle powder (or 1 chipotle in adobo sauce)
- 2 tsp. cumin
- 1 tsp. chili powder
- 1 1/2 tsp. salt
- 1 tsp. black pepper
Sticky Lemon Rolls with Lemon Cream Cheese Glaze
By tulawdog
Prepare the lemons: Zest and juice the lemons
- For the dough:
- Makes 12 large breakfast rolls
- Lemons, for dough, filling, glaze, and garnish
- 3 large lemons, at room temperature
- 1 envelope (0.25 ounces, or 2 1/2 teaspoons) active yeast
- 3/4 cup milk, warmed to about 100°F (warm but not hot on your wrist)
- 1/2 cup (1 stick) unsalted butter, very soft, plus 3 tablespoons more for roll assembly
- 1/4 cup white sugar
- 2 teaspoons vanilla extract
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 2 large eggs
- For the sticky lemon filling:
- 1 cup sugar
- 1/4 teaspoon freshly-ground nutmeg
- 1/2 teaspoon powdered ginger
- For the lemon cream cheese glaze:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
Creamy Caesar Salad
By tulawdog
1 To make the Caesar dressing, put mayonnaise, lemon juice, Dijon, anchovy paste, garlic, parmesan, and black peppe...
- 1 * 1 head of romaine lettuce, washed and dried
- 1/2 * 1/2 cup good mayonnaise
- 2 * 2 tablespoons fresh lemon juice
- 1 * 1 teaspoon Dijon mustard
- 1 * 1 teaspoon anchovy paste
- 1 * 1 garlic clove, minced
- 1/4 * 1/4 cup Parmesan, shredded
- 1/2 * 1/2 teaspoon black pepper
- 2 * 2 cups of Homemade Croutons